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The phrase omakase, literally 'I leave it up to you', [3] is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties. [4] The Japanese antonym for omakase is okonomi (from 好み konomi, "preference, what one likes"), which means choosing what to order. [5]
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
The term is also used to describe the first course served in standard kaiseki cuisine nowadays. [ 22 ] The origin of Japanese "one soup, three sides" cuisine is a dietary style called Ichiju-Issai (一汁一菜, "one soup, one dish"), [ 28 ] tracing back to the Five Great Zen Temples of the 12-century Kamakura period ( Kamakura Gozan ...
Sushi omakase, with its kaleidoscopic cuts of fresh, ... Two of L.A.’s Michelin-star restaurants, Shibumi and n/naka, pay homage to kaiseki. David Schlosser, the head chef at Shibumi, said he ...
While at Ryokan, she trained under chef Masa Sato in the culinary art of kaiseki. Upon returning to the United States, Nakayama opened Azami Sushi Cafe which became popular for its omakase menu. Azami served as a fast-casual Japanese restaurant by day, and a small eight-course chef's table venture at night.
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Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1]
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